Here we are, I lose track of how many days we have been Sheltering in Place… so with that said it was time for me to make another Soup to fight the dreaded CV. Hence, I roasted a head of Cauliflower and there you have it, a Cream of Cauliflower Soup was in the making.
Now those of you who know me, I cannot just make an ordinary anything. I decided to add baked Garbanzo Beans for crunch and taste. Diane loved it; the bad news is now she only wants it is baked/toasted Garbanzo Beans of any sorts.( she is right the flavors a stronger)
Just to be clear I am a firm believer this soup tastes much better the next day when all the flavors have blended.
The steps are easy ,bake the Cauliflower in the oven with a little olive oil for about 15 to 20 minutes around 400 degrees.
While the Cauliflower is baking in a couple tablespoons of olive oil sautéed a medium onion ( I love white or sweet onions) a handful of garlic depending on taste ( I like to keep it to 2 to three cloves) peeled and minced. Two sprigs of fresh thyme. About a half a cup or more of Parmesan cheese grated.
I love covering the cauliflower with enough vegetable or chicken stock until it covers the vegies. Since too much will make it too loose. I boil it and then use an immersion blender to make it creamy. Once we are at that point, then I add two cups of milk of your choice. I am a fan of heavy full milk none of the two or less per cent😊.
Keep in mind I do not use salt so use it to your liking. While the soup is boiling, I toast a can of Garbanzo Beans in the oven with a little olive oil for about 15-20 minutes. ( the crispier the better)
Once you are done serve it with the toasted Garbanzo Beans. Keep in mind if it is too milky tasting add more Parmesan Cheese or serve it the next day and the flavors would blend to a perfect taste.
Bon Appetite from your Beverly Hills Realtor, Endre Barath, Jr.
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